congee

Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold).

Arroz Caldo (Filipino Chicken and Rice Soup) Recipe

canola oil, divided

garlic (about 12 medium cloves), divided

onion,

ginger

chicken thighs, cut into bite-sized pieces (see note)

Asian fish sauce

black pepper,

jasmine rice

chicken stock

calamansi, key lime,

Kosher salt

scallions, thinly sliced

eggs,

limes

Place 1/2 cup of oil and two-thirds of the garlic in a small saucepan over medium heat. Cook, stirring occasionally, until garlic turns light golden brown. Transfer garlic to fine mesh strainer and drain. Spread garlic out on a paper towel-lined plate and set aside.

Heat remaining oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add ginger and remaining garlic and cook for 1 minute longer. Add chicken and cook until browned all over. Stir in fish sauce and pepper and cook for 1 minute. Add rice and stir until well coated.

Stir in chicken stock, running spoon along bottom of Dutch oven to release any browned bits. Bring to a boil, then reduce to a simmer, cover, and cook until rice is completely tender and stock has thickened, about 20 minutes. Stir in lime or calamansi juice and season with salt and pepper to taste.

Ladle arroz caldo into bowls. Top with scallions, fried garlic, and egg slices, if using. Serve immediately with additional lime or calamansi wedges on the side.

Now you can make delicious congee with slow-cooked flavor from scratch in 20 min? This exciting technique cuts the usual congee cooking time in half or more!

20-Minute Congee with Pork and Thousand Year-Old Egg (皮蛋瘦肉粥)

white rice

pork shoulder ((115 grams, julienned))

cornstarch

oyster sauce

vegetable oil

water ((or chicken broth; 1.65 liters))

thousand year-old eggs

white pepper

Salt ((to taste))

scallion and cilantro ((to garnish))

Wash the rice, drain, and transfer to a zip-loc bag or freezer-safe container. Leave it in the freezer for at least 8 hours.

Marinate the pork with the cornstarch, oyster sauce, and vegetable oil for about 15 to 20 minutes.

Meanwhile, in a medium pot, bring 7 cups of water to a boil. Add the frozen rice (no need to defrost) and bring it to a boil again, stirring the rice to prevent sticking. Reduce the heat to a low simmer, and cover and cook for about 15 minutes. Periodically check and stir the congee. It’s important to stir from the bottom to prevent sticking, as the rice texture thickens quickly.

While that’s cooking, dice the thousand year-old egg and set it aside. Very thinly julienne the ginger. Don’t prepare this ahead of time, as we want the flavor of freshly cut ginger.

After 15 minutes, it’s time to add the julienned ginger, pork, and thousand year-old egg. Stir and simmer for another 5 minutes or so. Finally, stir in the white pepper and salt to taste. Serve piping hot with chopped scallions and cilantro.

It's that easy, folks!

There&#x27;s so much to love about this Century Egg and Pork Congee. It&#x27;s slow cooked until creamy and leaves you feeling nourished! The best part is it&#x27;s so easy to make!

Century Egg and Pork Congee (皮蛋瘦肉粥)

eggs ((or more, depending on your preference))

US cup Jasmine rice

salt ((to pre-soak with the rice))

tbsp oil

water

500 g pork neck ((or any pork cut you'd prefer))

500 g pork spare ribs ((optional))

salt,

chicken bouillon powder

Start by washing and draining the rice grains, then mixing it with the oil and salt. Let it sit for at least 1 hour.

Meanwhile, bring the water to a boil in a large pot and add the all pork in. Double boil the broth.

Take the pork spare ribs out to cool.

Add the pre-soaked rice grains and 1 century egg in along with the salt and chicken bouillon powder.

Let it simmer on a medium to high heat for at least 20 minutes. We let it cook for 40 minutes for our preferred consistency.

Bring the heat back up to high and cut the pork spare ribs into smaller chunks. Slice the century egg into quarters (or smaller pieces) and add them to the congee.

Simmer for another 15 minutes then serve hot!

The base for the congee gets most of its flavor from the mushrooms, but it’s actually a plain congee that’s dressed up by the toppings that you choose. This is a great get-well-fast soup and is gentle on your stomach. I like mine with soy sauce, sesame oil, and cilantro.

Mushroom Congee (Rice Porridge)

Soy sauce

Cilantro

hot peppers

veggies

Tofu cubes

shiitake mushrooms

mushrooms

brown rice

Prepare the mushrooms and ginger, and store in...

Prepare the mushrooms and ginger, and store in the fridge.

Add the water, mushrooms, rice, and ginger to...

Add the water, mushrooms, rice, and ginger to your slow cooker. Cook on low for 7 to 9 hours. 

To serve, place your chosen toppings on the...

To serve, place your chosen toppings on the table and let everyone make it their favorite way.

The Chinese equivalent to chicken noodle soup, this Ginger Chicken Congee is warming and nutritious. It&#039;s the best for when you&#039;re feeling down or unwell.

Ginger Chicken Congee Recipe

rice

water, (can substitute for chicken broth)

chicken thighs, (~ 1 ½ lbs)

salt

pepper

green onion

Rinse and drain the rice before adding to a large pot. Peel and slice the piece of ginger into large pieces. Remove the bones and skin from the chicken thighs.

Add the water into the pot along with the ginger and chicken thighs. You can substitute the water for chicken broth if you’d like.

Bring the entire pot to a boil while stirring occasionally. Once boiling, reduce the heat to medium-low or medium.

Let the rice and broth simmer with the lid on for 1 hour or until the rice breaks down and becomes mushy. Make sure to stir occasionally to prevent the rice from sticking to the bottom of the pot. After 1 hour, the rice should absorb most of the liquid.

Remove the chicken thighs and shred. Then add them back to the pot.

While the congee is still simmering, slice up the green onions for garnish.

Add and pepper to taste and then mix well. Add the green onion for garnish and serve hot. Enjoy!

Instant Pot Congee is quick and easy to make. It's a one pot chicken and rice Instant Pot meal. Make this jook recipe for breakfast or for dinner.

Instant Pot Chicken and Rice Congee

chicken thigh (bone-in)

long grain brown rice ((U.S. standard cup))

salt ((or

soy sauce (- for serving)

sesame oil (- for serving)

green onions (scallions) (- for serving (about 3))

chili oil garlic

Set the Instant Pot to SAUTÉ and add in a bit of oil. While it heats, peel and cut the ginger into 3 large pieces.

Once the pot is hot, add in the chicken thighs, skin side down. Allow the chicken to cook for about 5 minutes, undisturbed, to brown. Loosen the chicken from the pot.&nbsp;

Add in a bit of water, scrapping up any browned bits from the bottom of the pot. Add in all the water, the rice and the ginger and give everything a quick stir. Hit the CANCEL button.

Cover and seal the lid. Using MANUAL mode, cook at high pressure for 30 minutes. Use Natural Release.&nbsp;

Open the lid very carefully. Remove the chicken pieces into a bowl. The congee may seem watery.

Use the SAUTÉ function, and cook, stirring the congee until your desired thickness. The congee will thicken as you stir it. It will also continue to thicken as it cools a bit.

In the meantime, using two forks, pull the meat off the bones (it will fall off). Discard the bones and skin. Add the chicken meat back into the congee. Finely slice the green onions for garnish.&nbsp;

Turn off the Instant Pot. Taste and add salt, as needed. Ladle the congee into bowls and top with green onions, soy sauce, sesame oil and chili oil.

A comforting mushroom rice porridge that&#x27;s perfect for cold &amp; flu season or a simple weeknight meal. Pan fried mushrooms, spicy soy sauce, and creamy soft-cooked rice.   Instantly feel better with this mushroom rice porridge!

Comforting Mushroom Rice Porridge

filtered water

oz mushrooms (sliced 1/2 inch thick)

red onion (slicked 1/4 inch thick)

green onions (chopped)

cilantro (chopped)

Korean red pepper flakes

soy sauce

sesame oil

rice wine vinegar

sesame seeds

Rinse the rice until the water runs clear, about 3 or 4 times. Put the rice in a large pot with 7 cups of filtered water or broth. Cover and bring to a boil.  Once it starts to boil, reduce the heat and simmer for an hour while stirring occasionally.  The rice should be fully cooked and broken down. The consistency should be thick and creamy.

While the rice is cooking, heat a pan over medium-high heat and add a generous amount of oil.  Once the pan is hot, add the mushrooms as a single layer and leave them alone for about 3 - 4 minutes until they are seared golden brown.  Flip them and sear the other side for another 3 - 4 minutes.  Remove from the pan and set aside.

Add sliced red onions to the pan and sear over medium high heat until the edges get brown and crispy.  About 3 - 4 minutes.  Remove from the pan and set aside with the mushrooms.

Add all the ingredients for the sauce to a small bowl and set aside.

Serve rice porridge with the mushrooms, red onions, chopped green onions and cilantro. Finish with 1 - 2 Tablespoons of sauce on top.

Comforting vegan congee, a rice porridge,  made in the Instant Pot.

Easy Vegan Instant Pot Congee

dry white rice (long grain or jasmine)

sea salt

garlic (sliced thinly)

any toppings listed in body of blog post

Add rice to a fine mesh strainer and rinse for 20 seconds, rubbing grain between your fingers to help remove some starch.

Drain, then add to Instant Pot insert, along with water, salt, mushrooms, garlic, ginger.

Place cover on Instant Pot, lock, and set to high pressure for 30 minutes.

Once finished cooking, let the congee fully naturally release.

Open the lid and stir. Remove ginger chunks with a slotted spoon.

Congee will be creamy and oatmeal like. Add more water if you'd like it thinner. The rice will thicken as it cools.

Important, Top with drizzle of soy sauce or tamari (this is the salty component), then all of your toppings!

This recipe uses vegetable broth. You can substitute it with chicken broth, seafood broth, or any other broth of your liking. I typically prefer a

Basic Congee (Jook, 粥, Chinese Rice Porrdige)

shrimp

scallops

safflower oil oil

garlic (minced)

vegetable broth

scallions

shallots

dough sticks (油條/油炸鬼)

chili oil

Rinse the dried shrimp and dried scallops with water. Then, place them in a bowl and soak with 2/3 cup of water for 30 minutes. The shrimp and scallops should have plumped up a little. You can drain the water once you’re done soaking or save it. I usually save the water and use it to cook the porridge.

Rinse the rice once and drain the water.

Heat the oil in a pot over medium-high heat. Add the minced ginger and garlic and cook for 30 seconds, until they start to become fragrant. Add the rehydrated shrimp and scallops to the pot. Use the tip of a wooden spoon or spatula to break the scallops apart. This does not need to be too precise. Add the mushrooms and rice, and sauté for another minute.

Carefully pour the broth and water into the pot. Sprinkle in the salt and stir. Bring the broth to a boil, uncovered. Then, turn the heat to low and cover the pot. I usually transfer the pot to a smaller burner so the congee cooks at very low heat. Let the congee simmer for about an hour, stirring occasionally.

After an hour, check the congee to see if the consistency is to your liking. I like to leave the pot uncovered for 15 minutes so that the porridge cools and thickens. If you notice a small film form on the top of the congee, just stir everything before serving. Taste the congee and add more salt if necessary.

Serve the congee in bowls. Have sliced scallions, fried shallots, chili oil, and sliced fried dough sticks on the side for topping.

Hearty, satisfying congee bowl

cm ginger, mashed/grated

garlic, mashed/grated

vegetable stock

salt and black pepper

onion

Red chilli, sliced at an angle

coriander,

kimchi

eggs

Preheat the oven to 200C

Put the rice in a heavy-bottomed pot with the stock, garlic, ginger, dried mushrooms and pepper, then taste and check if you need more salt - if your stock is already very salty, don&#x27;t add too much extra. Bring to a boil, cover, and simmer for 45 mintues, stirring every 5-10 minutes to stop the rice sticking to the bottom. Loosen with a splash more water or stock if needed along the way.

When the rice is on the go, toss your mushrooms with salt and pepper, and spread them out on half a baking tray, and do the same with the onions on the other half of the tray. Bake for 20 minutes, or until beautiful.

Prep the rest of your toppings. Boil your eggs until soft - if taking them out the fridge, bring a pot of salted water to a rapid boil and add the eggs, boil for 5 1/2 minutes exactly, refresh under cold water, peel and set aside.

When the rice is done (will look like oats, or a loose risotto), taste and adjust salt if needed, then remove the now rehydrated shitake mushrooms (or leave in if you like them!). Spoon the congee into bowls and top with the toppings, the egg, drizzle with soya sauce and sprinkle with sesame seeds.

This is my chicken noodle soup for the soul. It’s Dak Jook, Dak meaning chicken and Jook meaning porridge and it’s my healing food.

Dak Jook

Whole Chicken

Cup white rice

carrot, finely diced

zucchini, finely diced

leek/ scallion, finely diced

garlic

tsp sesame oil

If stove cooking: 10 cups water

tsp kosher salt

Rinse the rice. Rub between the palms of your hand. Repeat another 6 times.

Soak the rinsed rice in cold water for 30 minutes. This process ensures that the individual granules are evenly plump, which cuts down cooking time and allows for even cooking.

Add the soaked rice, chicken, garlic, ginger and water to the pressure cooker / pot. If using a pressure cooker, cook for 15 minutes and let it rest for 5 minutes before releasing the steam. If stove cooking, make sure to whisk constantly to ensure that the rice does not burn on the bottom. Cook for approximately 30 minutes or until the chicken has cooked through properly.

Add the finely diced vegetables. Cook for another five minutes.

Turn the heat off and add the sesame oil for aroma. Enjoy!

https://www.youtube.com/watch?v=7_XHcst_frc&#038;ab_channel=Doobydobap

A simple, and nourishing Vietnamese rice porridge called cháo gà. Perfect for when you&#039;re under the weather, or when you simply want a delicious rice porridge that can easily feed a large group.

Cháo Gà (Vietnamese Chicken Rice Porridge / Congee)

lb chicken or turkey (bone in, cooked or raw)

c filtered water (divided)

ginger root

tbsp salt

tbsp fish sauce

334 g long grain white rice*

334 g short grain white rice*

If you&#039;re using leftover or roasted chicken or turkey, remove about 75% of the meat and reserve this to add to your soup / cháo when serving.

In a large stock pot, add the chicken or turkey, 85% of the filtered water, ginger, onion, salt and fish sauce over high heat. Once it hits a boil, reduce the heat so its at a low to medium simmer. The water should just about cover all the meat and bones. If your pot is very wide, keep in mind you may be using more water than normal, and you may need to add less in the final steps later when adjusting for consistency. Skim off any scum if necessary during the boil.

After about 90-120 minutes or when the meat has softened enough to easily be pulled off the bone, remove the poultry and let cool for about 10 minutes. Using your hands or a fork, remove the rest of the meat from the bones. Add the meat back into the pot. Discard the bones, onion, and ginger, since they&#039;ve given their all to the broth at this point.

Add all the rice to the pot and return to the heat on high until it hits a boil. Then lower the heat to a low-medium simmer until the rice is cooked and hits a soft consistency you like. It will take about 45-60 minutes depending on your stove. Here&#039;s the consistency after boiling, but before adjusting with more water.

Once the rice is cooked to the doneness you like, which should be very soft way beyond al dente and beyond how you&#039;d eat it outside of soup, adjust the water and seasoning levels. When I measured this it was all of the reserved water, and more salt, but I pulled back on both of these so you have room to adjust at the final stage to your taste. You don&#039;t want the soup like a thick paste, but you don&#039;t want it so thin that you only see water when looking down at the pot.

Remove from the heat, serve with garnish and accoutrement, and enjoy!

How to Make Congee (Rice Porridge)

scallion

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Top 26 congee recipes from across the web

The most viewed congee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Arroz Caldo (Filipino Chicken and R...

20-Minute Congee with Pork and Thou...

Century Egg and Pork Congee (皮蛋瘦肉粥)

Mushroom Congee (Rice Porridge)

Ginger Chicken Congee Recipe

Instant Pot Chicken and Rice Congee

Comforting Mushroom Rice Porridge

Easy Vegan Instant Pot Congee

Basic Congee (Jook, 粥, Chinese Rice...

Hearty, satisfying congee bowl

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Cháo Gà (Vietnamese Chicken Rice Po...

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Instant Pot Vietnamese Chicken Cong...

Nanakusa Gayu (Seven Herb Rice Porr...

Mum's Chicken Congee (SIMPLE METHOD...

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Jok, or Savory Rice Porridge

How to Make Chicken Congee (鸡粥)

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Thai Breakfast Rice Soup with Shrim...

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Homemade Chicken Congee

The most viewed congee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine